Torta Salata con Verdure: A Savory Italian Delight

Torta Salata con Verdure is a classic Italian dish that combines a savory pie crust with an assortment of fresh vegetables. It’s perfect for any occasion, whether you’re looking for a light lunch, a picnic snack, or a delightful dinner side. The beauty of this dish lies in its versatility; you can customize it with whatever veggies you have on hand. Let me show you how I make this delicious treat.

What to Expect

Torta Salata con Verdure is a delightful combination of flaky crust and savory filling, bursting with fresh flavors. This dish is perfect warm or at room temperature, making it an excellent option for gatherings or meal prep. From my own personal experience, this recipe is adaptable, allowing you to be creative with whatever ingredients you have on hand.

Quick Meal Facts

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Time to Stand: 5 minutes
• Total Time: 1 hour
• Ease of Cooking: Easy
• Servings: 6-8
• Calories per Serving: Approximately 200
• Cost of Ingredients: $10-15 (depending on the vegetables)
• Cuisine: Italian
• Course: Main or Side Dish
• Equipment Needed: Mixing bowl, pie dish or tart pan, whisk, baking paper, and oven.
• Check out the right equipment and Ingredients that you need for making  #tortasalataconverdure  here

Ingredients

For the Pie Crust:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup cold water
• 1/2 teaspoon salt

For the Filling:

• 1 medium zucchini, diced
• 1 bell pepper, diced (any color)
• 1 cup spinach, chopped
• 1/2 cup ricotta cheese (or a dairy-free alternative)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 2 large eggs (or flaxseed eggs for a vegan substitute)
• Salt and pepper to taste
• 1 teaspoon Italian seasoning (optional)
• Check out the right equipment and Ingredients that you need for making  #tortasalataconverdure  here

Instructions

Step 1: Prepare the Pie Crust

1. Mix the Dough:
   • In a mixing bowl, combine the flour and salt.
   • Add the chilled, cubed butter. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
2. Add Water:
   • Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. It should be slightly sticky but manageable.
3. Chill:
   • Form the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes. This will make it easier to roll out later.

Step 2: Prepare the Filling

1. Cook the Vegetables:
   • In a skillet over medium heat, sauté the zucchini and bell pepper for about 5-7 minutes until softened.
   • Add the chopped spinach and cook for an additional 2-3 minutes until wilted. Remove from heat and let cool slightly.
2. Combine Filling Ingredients:
   • In a bowl, whisk together the ricotta, Parmesan, eggs, salt, pepper, and Italian seasoning.
   • Fold in the sautéed vegetables until well combined.

Step 3: Assemble the Torta

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Roll Out the Dough:
   • On a floured surface, roll out the chilled dough into a circle large enough to fit your pie dish or tart pan.
3. Place in Dish:
   • Transfer the dough to the dish, pressing it into the edges. Trim any excess.
4. Add the Filling:
   • Pour the vegetable filling into the prepared crust, spreading it evenly.

Step 4: Bake

1. Bake:
   • Bake in the preheated oven for about 35-40 minutes, or until the filling is set and the crust is golden brown.
2. Cool:
   • Remove from the oven and let it stand for about 5 minutes before slicing.

Variations and Tips

• Vegetable Swaps: Feel free to use other vegetables like mushrooms, eggplant, or broccoli based on what’s in season or your personal preference.
• Herbs and Spices: Experiment with different herbs like basil, thyme, or dill for added flavor.
• Dairy-Free Option: Substitute ricotta with tofu blended until smooth for a vegan version.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days and can be reheated in the oven.
• Check out the right equipment and Ingredients that you need for making  #tortasalataconverdure  here

Nutritional Information (per serving)

• Calories: Approximately 200
• Protein: 8g
• Carbohydrates: 24g
• Fat: 9g
• Fiber: 2g
• Sodium: 250mg

Troubleshooting Tips

• Crust Crumbling: If your crust crumbles, it may be too dry. Try adding a little more cold water to the dough and mixing gently.
• Filling Too Watery: If your filling turns out watery, ensure the vegetables are properly drained after cooking.
• Burning Crust: If the edges of the crust start to brown too quickly, cover them with aluminum foil while baking.

Now that you know how to make this delicious Italian pie, give it a try. It’s a fantastic way to enjoy a variety of vegetables while indulging in a comforting dish that’s sure to please. Enjoy your cooking adventure.